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Tuesday, September 14, 2010

TWD - Cranberry Upside-Downer

I am so excited to be the one to have picked this recipe for the week! I started baking with Tuesdays with Dorie two years ago around this time. At that time, it looked like it might be around 4 years before i picked a recipe. So to find out that it was my turn, I was ecstatic! I've had so much fun baking with all the great people who participate with TWD and have enjoyed making blogging buddies all over the country... and world!

This weeks recipe was actually partially picked by my Hubby. There are not that many recipes left! Can you believe that soon we will have made EVERYTHING in the book? But the Cranberry Upside-Downer was an easy pick, especially for this time of year.

I was able to find frozen cranberries, although I almost couldn't find them and almost went with cherries. This one was very easy to make, the only thing i worried about was flipping the cake. But alas everything turned out beautifully!! I love the color, the scent and look of this cake once flipped. We didn't' wait to long and the Hubby and I were eating it up! This was a winner!!!

I hope you all enjoyed making this one as much as I did!!

Cranberry Upside-Downer

1 cup all purpose flour1 tsp baking powder1 tsp ground cinnamon1/4 tsp salt1 3/4 sticks unsalted butter, room temperature1 cup minus 2 TBSP sugar1/4 cup chopped walnuts or pecans…I used walnuts2 cups cranberries-fresh or frozen(if frozen, do not thaw)I used fresh2 large eggs1 tsp vanilla extract1/3 whole milk1/3 cup red currant jelly, for glazing the cakeCenter a rack in the oven and preheat the oven to 350F. Put a 8X2 inch round cake pan on a baking sheet.Whisk together the flour, baking powder, salt and cinnamon.Melt 6 TBSP of the butter in a small saucepan. Sprinkle in 6 TBSP of the sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Set aside.Working with a stand mixer, preferabley fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake.Warm the jelly in a small saucepan over low heat, or do this in a microwave oven. Gently brush the glaze over the hot cake.

This was a great pick! Loved it so much. Will make again and again. I've been eyeing it for a long time. Yours looks sooo yummy and love the color your photo brought out in those cranberries! Thank you for hosting and for making a great choice. Love baking with you.

Thanks so much for picking this one - even though I didn't participate this week, I've made it a couple of times before and it always gets raves. Your cake looks so great - makes me wish fall would hurry up and get here.

I had hoped to visit on Tuesday, but, but, but ... but the wait was worth it. Your cake looks great and yes, perfect for this time of year. Although I always keep cranberries in my freezer and so I make this cake even in the winter.